I have gone through the threads on this forum and feel this is the place for me to get insights I need to edify my career.
I love to share and learn. Looking forward to interact with you.
Benie
Welcome to Cheftalk Chef Benie. Lots of give and take here.
But also dont forget there are thousands of useful posts buried
in over 12 years of archives as well.
Welcome to Cheftalk Chef Benie. Lots of give and take here.
But also dont forget there are thousands of useful posts buried
in over 12 years of archives as well. /img/vbsmilies/smilies/smile.gif
This is actually incorrect. ChefTalk.com started in 1999 (yep). Over 15 years of archives....
Welcome Chef Bernie how long have you been a culinary instructor? Please encourage your students to post a review of their school in our culinary school reviews section.
This is actually incorrect. ChefTalk.com started in 1999 (yep). Over 15 years of archives....
Welcome Chef Bernie how long have you been a culinary instructor? Please encourage your students to post a review of their school in our culinary school reviews section.
It is, but the way it was written is seemed to imply we had only been around 12 years. I simply wanted to clarify and also make you aware of how long ChefTalk has actually been around. Lot of great people over the years have made that happen.
I have a SIL coming up in the biz and he says CT is well respected and hugely popular within his peer group.
In their opinions the baby you birthed all those years ago (@Nicko) cannot really be measured in linear years on the net... from what "they" say .... add up all of the experience of all of the members and you get several centuries of good solid advice.
@Meezenplaz I wanted to also say thanks for calling out the archives. You do have to search a bit but as one person put it regarding the catering forums there is "gold" in the archives of topics most caterers have to deal with. After 15 years you can't imagine how many times we have talked about Salmon....
@Meezenplaz I wanted to also say thanks for calling out the archives. You do have to search a bit but as one person put it regarding the catering forums there is "gold" in the archives of topics most caterers have to deal with. After 15 years you can't imagine how many times we have talked about Salmon....
Its so great having access to so much information. As a new member of this forum, there seems to be so much to search and gain knowledge from. Thanks everyone for taking the time helping us newbees find our way around
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